Roasted Sweet Potato and Black Bean Quesadillas
Roasted Sweet Potato and Black Bean Quesadillas are the best sweet potato quesadillas you'll ever taste. So easy to make and most importantly incredibly delicious and filling!
Nutrition Facts
Ingredients
Instructions
Place your potatoes in a suitably sized oven dish and give them a good drizzle of Oil. Add in 1 tsp Smoked Paprika and Cumin, 1/2 tsp Ground Coriander, 1/4 tsp Cayenne Pepper and a hefty pinch of Salt & Pepper. Give them a mix to completely coat them. Pop in the oven at 200C/390F for a good 25-30mins or until softened with a caramelized outing (timings will depend on the size of your potatoes, so just be vigilant).
When the dish has cooled down a little, grab a potato masher and roughly smash your sweet potatoes. Don't mash it into oblivion, you want to keep some of the crispy parts of the potato. Place to one side.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Dontgobaconmyheart →Chef's Notes
Notesa) Oil - Other oils such as Avocado, Sunflower and Canola Oil also work great for this recipe. They have a much higher smoking point so should caramelize the sweet potato more effectively in the oven. However, for convenience reasons Olive Oil works absolutely fine.
b) Size - If you don't own a griddle pan, a standard pan will be fine As you can see in the photos I have grill marks and in the video I use a regular. Just comes down to whether you want fancy grill marks or not! Also if the Tortilla doesn't fit, then simply spread the ingredients over one half and fold it over.
c) Flipping - I find the easiest way to flip the quesadillas is to place a plate over the top, flip the pan over so the quesadilla is on the plate, then slide it back on the griddle to fry the other side.
d) Dryness - I've eaten these quesadillas many a time by themselves and they taste fantastic. However, sometimes it's a good idea to pair them with a sauce or dip to reduce any risk of you finding them dry. My recommendations are Homemade Fresh Salsa and Guac!
e) Notes from readers - Sautéed onions and peppers go perfectly if you add them in the filling. If you're adapting to vegan and adding vegan cheese, be sure to use a brand you know and love. Also: Warning - they are filling.
f) Calories - Based between 4 people with no sides or dips.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
These are delicious, thanks DGBMH
I have a ton of food allergies translating to no processed foods, wheat, dairy and now even eggs.
I adapted your sweet potato quesadilla recipe by roasting sweet potatoes in their jackets (I think it adds another layer of flavor with that bit of char), roughly mashing it with the spices you suggested and then stuffing that inside two almond flour tortillas. I used avocado oil in the skillet and finished off to crisp the tortillas.
It was so good and made a very nice breakfast. I love the mixture of spices in your recipe.
Thank you so much. Your flavor profiles are amazing. I can only imagine how good this would be made exactly as you wrote it.
Easy and delicious
Delicious!
I am not so keen on smoked paprika, so I add 1/2 teaspoon smoked paprika and 1 teaspoon unsmoked paprika powder to mine when I make it. It's really, really tasty, highly recommend this recipe! I'm not a vegetarian, but this is still one of my favourite meals. So good. Beware though, it's really filling!
Made these tonight using whole wheat tortillas and they were absolutely amazing. Two small-ish sweet potatoes was enough for two quesadillas. I roasted them in my air fryer the night before and mashed them so it was a quick dinner after work today. Topped them with a drizzle of taco sauce and they were perfect.
Really good and super filling! I could only eat half of one but damn was it good! I think something is wrong with my oven though... I cooked the sweet potatos for probably about 45 to 50 minutes and some parts were still crunchy. I wonder what went wrong? Recipe was absolutely fire though!!!
You are so right these are filling!! This will be my 3rd time to make these quesadillas for meatless Mondays. We split one and then I make another with the left overs for lunch the next day. YUM! The spice ratio is perfect! Thank you for the great recipe sir! Why have I not signed up for your blog? I’m going to right now.
I did a variation of this recipe today and it was fantastic. I potato is plenty for 2 for sure. I used a little pork instead of black bean to keep my hubby happy, but he liked it so much that black beans will be in the next round. I added green onions and hot peppers to mine. I used fresh ground cumin and coriander and added chili powder instead of cayenne. I will never buy taco seasoning in a package again!
Did you make this recipe?
Leave a Comment